I am a sucker for recipes that combine things both spicy and sweet. I think that must be why I’ve always been such a fan of so many ethnic dishes. (Hot Thai sauce with sweet pineapple and snow peas, anyone??)
This one recipe is no exception.
Spicy cumin and turmeric mingled with sweet cinnamon and raisins…nom nom nom nom!
You’ll also notice that I boiled my couscous in yogurt whey. Ever since I discovered how to make yogurt at home in my own Crockpot, I’ve been exploring all sorts of methods to use the whey leftover from straining it into Greek yogurt.
Plus, by using the whey in place of water, I gain an extra dose of calcium and protein! It’s a win-win!
Moroccan Chicken with Israeli Couscous
(Serves 4 to 5)
- 2 T virgin coconut oil
- 4 cloves fresh garlic, peeled and finely chopped
- 1 pound skinless, boneless chicken breast, chopped and marinaded in Whey Moroccan Chicken Marinade
- 1 red onion, peeled and coarsely chopped
- 1 1/2 cups baby carrots, chopped
- 1/2 cup raisins
- Sea salt, according to taste
- Pinch of crushed red pepper
- 1 tsp. ground ginger
- 2 tsp. cinnamon
- 1 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 2 broccoli crowns, stems removed
- 1 cup whole wheat Israeli (aka pearl) couscous
- 1 1/4 cup yogurt whey (If you don’t share my affinity with homemade yogurt, you can also use buttermilk, broth, or water.)
- 1 T extra virgin olive oil
Heat one tablespoon of the coconut oil in a large wok or skillet over medium-high heat. Add the garlic and stir until golden. Add the chicken and sauté until browned on all sides. Stir in the onions, baby carrots, and raisins. Sauté until the carrots are tender. Add the broccoli and seasonings to the pan. Sauté just until the broccoli is tender (not mushy…ewww!).